Guar gum based flexible packaging material with an active surface reinforced by litchi shell derived micro fibrillated cellulose and halloysite nanotubes

Abstract

In this study, authors investigated the potential of incorporating micro-fibrillated cellulose derived from litchi shells and halloysite nanotubes into guar gum films for active antioxidant food packaging applications. The films were prepared using a solvent casting method, and the concentration of micro-fibrillated cellulose was varied to determine its effect on the films' properties. Our results demonstrated that the guar gum and micro-fibrillated cellulose show covalent contact and hydrogen bonding, according to Fourier transform infrared. X-Ray diffraction analysis revealed that the addition of micro-fibrillated cellulose and Halloysite nanotube significantly increased the crystallinity of the films. However, Thermogravimetric analysis showed that the incorporation of both improved the thermal stability of the films. Scanning electron microscopy analysis depicted dense disorder network that would be responsible lower contact angle in the developed film with increased MFC concentration. The incorporation of micro-fibrillated cellulose and halloysite nanotube enhanced the films' antioxidant properties from 3.40 to 39.50%, with a higher radical scavenging activity observed at higher concentrations. In conclusion, our study suggests that incorporating micro-fibrillated cellulose and halloysite nanotube into antioxidant guar gum films can produce a promising active food packaging material with improved antioxidant properties. This study contributes to the development of sustainable and effective active food packaging solutions, with the potential to reduce food waste and improve food quality.